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Secrets of Meat Curing

Secrets of Meat Curing

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Published by: Moseyspeed on Nov 28, 2010
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FIFTH
EDITION
H
SECRETS
OF
MEAT
CURING
AN
D
SAUSAGE
MAKING
HOW
TO
CURE
HAMS,
SHOULDERS,
BACON
CORNED
BEEF,
ETC
AND
HOW
TO
MAKE
ALL
KINDS
OF
SAUSAGE,
ETC.
TO
COMPLY
WITH
THE
PURE
FOOD
LAWS
PUBLISHED
BY
B.
[HELLER
&
CO.
MANUFACTURING
CHEMISTS
CHICAGO.
U.S.
A.
December,
1922
 
INDEX
Age
for
Killing
173
Ant-Bane
295
Aseptifume
259
Atomizer
for
Insecticides
and
Liquid
Disinfectants
.
.
299
Auto-Glo290
B
Bacon,Advice
on
Curing
217
Bacon,
Breakfast,
How
to
Pump
63
Bacon,
Failure
in
Curing,
Cause
of
234Bacon,
Heavy
Bellies,
How
to
Cure
62
Bacon,
How
to
Keep
for
Six
Months
212
Bacon,
How
to
Keep
for
a
Year
90Bacon,
How
to
Wash
Before
Smoking
90Bacon,
Light
Bellies,
How
to
Cure
62
Bacon,Molding,
How
to
Prevent
..
239
Bacon,
Sugar
Cured
Breakfast
62
Barometer,
Paper,
How
to
Make
193
Barrel
Packing
112
Barrel
Pork,
Description
of
95
Barrel
Pork,
How
to
Cure
96
Barrel
Pork,
Need
Not
Be
Overhauled
97
Barrel
Pork,
Temperature
for
Curing96
Bedbug
Killer
293
Beef
Cheeks,
Direction
for
Dry
Salting
.
120
Beef
Cheeks,
How
to
Cure
for
Bologna
and
Frank-
furts
.119
Beef
Cheeks,
How
to
Cure
for
Canning
101
Beef
Hams,
How
to
Cure
69
Beef
Hearts,
How
to
Cure
for
Bologna
121
Beef
Livers,
How
to
Cure
104
Beef
Tongue,
Garlic
Flavored100
Beef
Tongue,
How
to
Cure
99
Beef
Trimmings,
How
to
Cure
Ill
Begin
Curing
Meat
in
the
Pen
32
Belly
Pork,
Description
95
Berliner
Style
Ham,
How
to
Make
109
 
CHICAGO,
TJ.
3.
A.
Berliner
Style
Ham
Meat,
How
to
Cure.
108
Blood
Sausage
137
Blood
Sausage,
Directions
for
Making
138
Bockwurst,
How
to
Make
147
Boiling
Bologna,
Large
116
Boiling
Bologna,
Round
116
Boiling
Ham
74
Boiling,
the
Brine
82
Bologna,
Coating
to
Prevent
Mold
-
219
Bologna,
Drawing
Water
and
Being
Dry
202
Bologna,
How
to
Make
from
Fresh
Beef.
113
Boiling
Thermometers
274
Bologna
Fat,
How
to
Salt
116
Bologna,
Freeze-Em
Pickle
Used
for
248
Bologna,
How
to
Make
Red
Without
Color
244
Bologna,
How
to
Boil
116
Bologna
Meat,
How
to
Cure
110
Bologna
Sausage,
Formula
114
Bologna,
Taking
Water
in
Cooking
216
Bologna,
Why
It
Shrivels
216
Bologna,
Why
It
Draws
Water
198
Bologna,
Without
Artificial
Coloring
244
Boneless
Ham
107
Boneless
RolledButt
Sausage
107Boneless
Rolled
Shoulder,
How
to
Cure
69
Boston
Shoulders
66
Brains,
How
to
Keep
from
Spoiling
148
Branding
Hams
222
Brine,
Absorbs
Foreign
Odors
91
Brine,
Boiling
228
Brine,
How
to
Boil
82
Brine,
How
Long
Should
Be
Used
91
Brine,
Ropy
or
Stringy,
Cause
of
81
Brine,
Temperature
It
Should
Be
47
BrineTesting
Hydrometers
291
Brine
Troubles,
How
to
Overcome
210
Brine,
When
to
Use
Twice
74
Brass
Polish
285,
286
and
287
Braunschweiger
Liver
Sausage,
How
to
Make
135
Bull
Meat,
Why
It
Is
Best
for
Sausage
193
Bull-Meat-Brand-Flour,
Description
of
260,
261
Bull-Meat-Brand-Flour,
Imitation
203
Bull-Meat-Brand-Flour,
Imitation
236
Bursting
of
Casings,
How
to
Prevent
125
Butcher
Business,
How
to
Start
222
Butt
Pork,
Description
of
96
3

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